Wonton is one versatile noodle dumpling. You can serve them as appetizers, have them in soup or as part of a Chinese meal. Serve with a little sweet & sour sauce (unless you are putting them in your soup) They freeze well (before cooking them) so you can do ahead
- 1 (8 ounce) package wonton wrappers (sold in any grocery store)
- 6 dried Chinese mushrooms (or use 5 fresh mushrooms, finely chopped)
- 3 tablespoons bamboo shoots, finely chopped
- 4 ounces prawns, finely chopped
- 4 green onions, finely chopped
- 8 ounces pork, finely minced
- 1 teaspoon salt
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 1 clove garlic (optional)
- If using dried mushrooms (and these are the best) soak them in hot water for 30 minutes, squeeze out the moisture, discard stems and chop finely.
- combine remaining ingredients, mix well.
- put a small amount of filling, about a 1/2 tsp, on each wonton wrap.
- moisten the edges of the wrap with water and fold over to form a triangle, points should be slightly overlapping and press together.
- Then bring the two ends together, dab with a little of the filling mixture where they join and seal.
- You may now deep fry them over medium heat for about 2 minutes or until golden Or you may add them to soup and cook them for about 5 minutes in the soup& serve.
- Or you may steam them by placing them in a steamer do not layer them, and stem for about 10 minutes.